Pumpkin Scones Have Arrived. Let Fall Begin!
I love it when the air gets crisp and green foliage is replaced by vibrant hues of yellow, red, and orange.
Fall is a time of year when I try new soup recipes and look forward to my favorite ones simmering on the stove. We swap out taco salad for taco soup, well you get the picture!
A few years ago I cooked up pumpkin from scratch. Just sayin’, once you have crossed over to the homemade side it is hard to go back. I had no idea it was so easy.
But, if you are still using canned pumpkin- no judgement here! These scones are going to be amazing. And as an added twist, I decided to swap out maple syrup for Chai-Tea concentrate from North Fork Chi Company. Oh My! These scones might be on my baking rotation year round!
I also took my grandcutie to a Pumpkin Patch and he modeled the outfit he is wearing for Trick-or-Treat for me. If they have an award for
“Cutest Pumpkin”, he will definitely be in the running.
Hope you have some fun Fall plans and hope that these scones help to tone for this season.
Enjoy!
Pecan Pumpkin Spice Scones
Ingredients
Method
- Preheat oven to 400 degrees
- Mix flour, baking powder, pumpkin spice, cinnamon, salt together in large mixing bowl. Add in chopped pecans, diced apricots, and grated frozen butter.
- In a smaller bowl whisk together 1/2 and 1/2, egg, pumpkin, and vanilla.
- Gently fold in milk/egg/pumpkin mixture into flour mixture. Keep in mind, the more you mix the more dense it will be so go easy.
- Divide into two balls.
- Place on parchment-paper lined cookie sheets.
- Gently form into round disks ( approx 5 inches) about 3/4 thick.
- Slice into 6 pieces. Think Pizza!
- Move pieces away from each other so they bake, giving them about 2 inches of elbow room.
- Gently brush 1/2 and 1/2 over the top and add a few extra shakes of sugar. If you have Sugar in the Raw or a course sugar that would look extra amazing.
- Bake 20-25 minutes.
- Cool on rack.
- Drizzle with glaze.
